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En tu casa cocino yo

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Viana do Castelo
En tu casa cocino yo

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14/06/2026

Please try my fantastic Recipe for Fried Calamari with Garlic.

Ingredients (serves 4):
800 g of cleaned whole small calamaries
6 cloves of garlic, sliced
80 ml of olive oil
2table spoons of butter
1 fresh chilli
2 tspoons of parprika
1/2 glass of dry white wine
Salt and black pepper to taste
Juice of 1 lemon.
Fresh coriander, chopped, to taste

Method of Preparation:

Prepare the Calamari: In a medium bowl, place the cleaned whole calamari. Season with salt, pepper, and a generous drizzle of extra virgin olive oil. Mix everything well and leave to marinate for 20 minutes.

Cook the Calamari: In a large frying pan, heat 50 ml of extra virgin olive oil over medium heat. Add the calamari to the frying pan, along with the sliced garlic and the chilli. Cook for 3-4 minutes, stirring occasionally, until the garlic is golden.

Next, pour in the white wine and allow to cook for another 5 minutes, until the calamari are tender and the alcohol from the wine has evaporated.

Lower the heat to the minimum and add the butter, lemon juice, and chopped fresh coriander. Stir well to combine all the flavours.

Serve hot, lightly sprinkling the plate with a bit of parsley. Accompany with toasted bread, rice, or chips, and a nice cold beer. 🍺

12/06/2026

Cod Fillets with Tomato and Spinach

A comforting dish, perfect for a family Sunday lunch. The boneless bacalhau (cod) fillets are a truly gourmet ingredient: tender, beautifully prepared and of exceptional quality, bringing both elegance and flavour to this recipe.

Ingredients

- 450g boneless cod loins or fillets
- 1 onion, finely chopped
- 3–4 garlic cloves, minced
- 2 ripe tomatoes, diced
- 100g cherry tomatoes
- 100g baby spinach
- 3–4 tablespoons chopped parsley
- 6 green olives
- 6 black olives
- 1 aromatic herb of your choice, such as thyme, oregano or herbes de Provence
- 1 teaspoon sweet paprika
- 2 tablespoons extra virgin olive oil
- 150ml vegetable stock
- Salt, to taste

Preparation:

Place the chopped onion, minced garlic, diced ripe tomatoes, parsley, olives, chosen herb, sweet paprika, olive oil, vegetable stock and a little salt in a wide, deep frying pan or sauté pan.

Cover and cook over a medium heat for 8–10 minutes, until the tomatoes have completely softened. Stir well, breaking up the tomatoes with a spoon and removing any visible pieces of skin if necessary.

Add the cod fillets to the sauce, nestling them gently into the pan. Scatter over the cherry tomatoes and baby spinach, distributing them evenly between the fillets.

Cover again and cook for a further 10–12 minutes, or until the fish is cooked through and flakes easily with a fork. Baste the fillets occasionally with the sauce as they cook.

Serve hot with crusty bread and, if you like, a glass of Italian Shiraz or another medium-bodied red wine.

11/06/2026

Ao final da tarde, tomar um café na Ribeira do Porto é um verdadeiro prazer. Este é um lugar maravilhoso, cheio de charme, com uma vista única e um ambiente vibrante. Com temperaturas a rondar os 30 °C, o calor convida a abrandar o ritmo e a apreciar o momento junto ao rio.

10/06/2026

I share my recipe for Cod Brandade (brandade de morue) is a creamy Mediterranean dish made from salt cod, olive oil, and reamy mash potatoes

Ingredients

- 3 pieces of salted cod, desalted
- 650g potatoes, peeled and diced
- 4 tablespoons olive oil
- 3 onions, thinly sliced
- 3 cloves of garlic, chopped
- 3 bay leaves
- 1 teaspoon paprika
- Sea salt, to taste
- Milk, as needed
- Chopped parsley, to taste
- Grated Parmesan, to taste
- Extra virgin olive oil, to serve
- Portuguese olives, to serve

Preparation:
Soak the salted cod for 36-48 hours, changing the water every 8 hours.

Cook the cod, then drain it, reserving the cooking water. Remove the skin and bones, then flake the fish into pieces. Boil the diced potatoes in salted water until tender. Drain well.

In a large frying pan, heat 1 tablespoon of olive oil with the sliced onions and 1 ladleful of the reserved cod cooking water. Once the onions begin to soften, add the garlic, bay leaves and paprika. Stir well.

Cook over a fairly high heat until the onions are very soft, adding more cod cooking water as needed. About 4 ladlefuls in total should be enough. While there is still a little liquid left in the pan, add the flaked cod and mix well with the onion mixture.

Mash the potatoes until smooth, using an electric mixer if preferred. Add 1/2 tablespoon of olive oil and enough milk, little by little, to achieve a soft purée. Stir in the grated Parmesan.

Fold the cod and onion mixture into the mashed potatoes. Add the chopped parsley and mix gently, avoiding any excess liquid.

Serve immediately with a drizzle of extra virgin olive oil and Portuguese olives on the side. Delicious with a crisp baguette and a glass of French Cabernet Sauvignon red wine.

10/06/2026

What a splendid afternoon spent along the coast of Vigo. Now that I am fully retired, I can at last savour once more the hobbies that once defined my younger days.

08/06/2026

Today I’m sharing this delicious Portuguese-style recipe for prawns with garlic, parsley and coriander.

Ingredients

500g prawns
6 to 8 garlic cloves, thinly sliced
Extra virgin olive oil, for cooking
2 tablespoons butter
1 chilli, to add a touch of heat
100ml brandy (or cognac)
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon sweet paprika
Fresh parsley, chopped
Chopped coriander, to finish
Lemon, to serve

Method

Prepare the ingredients
Start by cleaning the prawns and removing the vein along the back. Place the prawns in a dish and season with a little salt. Peel the garlic cloves and slice them thinly. Cut the chilli in half and remove the seeds. Set aside the chopped parsley and coriander.

Cook the prawns
Heat a generous drizzle of extra virgin olive oil in a large frying pan over a medium heat. Once the oil is hot, add the prawns and cook for 2 to 3 minutes on each side.

Add the sliced garlic and chilli. Cook until the garlic has softened, taking care not to let it burn, as burnt garlic can give the dish a bitter taste. Season with salt, freshly ground black pepper and the sweet paprika. Continue cooking until the prawns are pink and cooked through.

Add the brandy
Once the prawns are cooked, pour the brandy into the pan. Let it cook for 1 to 2 minutes so that the alcohol evaporates and the flavour of the brandy infuses the dish. At this stage, add the butter to give the sauce a rich, creamy finish.

Finish the dish
As soon as the prawns are ready and the sauce has thickened slightly, remove the pan from the heat. Stir in the chopped fresh parsley and adjust the seasoning if needed.

Serve
Serve immediately with lemon wedges on the side, ready to be squeezed over the prawns just before eating. Sprinkle with chopped coriander for a fresh and aromatic finish.

This dish goes beautifully with a fresh salad to balance the flavours, some rustic crusty bread for dipping into the sauce, and a good chilled portuguese rose wine .

I

07/06/2026

Today, I am sharing one of my favourite recipe:
Açorda de Bacalhau à Portuguesa with Egg Yolk and Coriander.

Ingredients:
2 loins of priviously desalted cod fish.
6 cloves of garlic
1 ripe tomato
1 bay leaf
Extra virgin olive oil to taste
Salt and pepper to taste
3-day-old homemade style bread (cut into pieces)
Coriander stalks (for the sauté)
Fresh coriander

Instructions:

Preparing the Cod: Cook the cod in boiling water for about 10-15 minutes. Once cooked, remove the cod (reserving the water to add to the bread later), allow to cool slightly, and flake into pieces. Set aside.

Sauté: In a medium-large frying pan, heat a generous drizzle of extra virgin olive oil and add the 6 chopped garlic cloves. Allow to sauté lightly. Add the coriander stalks , followed by the peeled and chopped ripe tomato and the bay leaf. Cook for a few minutes until the tomato breaks down.

Preparing the Açorda : Add the pieces of homemade style bread to the mixture and gradually add the reserved water, stirring so that the bread absorbs the liquid and breaks down. The result should be a creamy mixture. Add the flaked cod to the mixture and season with salt (if necessary) and pepper to taste. Allow to cook for a few more minutes.

Finishing: When the acorda is ready, remove from the heat and serve in deep plates. Add a raw egg yolk on top of each portion and sprinkle with chopped fresh coriander. Drizzle with another splash of olive oil and serve immediately.

Serving Suggestion: Enjoy with a good Alentejo red wine from Borba.

Bon appétit!

06/06/2026

Grilled Squid “Lulas à Portuguesa”

If you’re looking for a simple yet flavourful seafood dish, this Portuguese-style grilled squid is a wonderful choice. Fresh squid is marinated with garlic, lemon juice, olive oil and sweet paprika, then grilled until lightly charred and tender. Finished with a fresh onion and parsley dressing, it is light, vibrant and perfect for a summer lunch or relaxed dinner.

To make it, begin by cleaning the squid thoroughly and making a few shallow cuts on the surface to help it absorb the marinade and cook evenly. Marinate it for around 2 hours in garlic, lemon juice, olive oil, salt, pepper and sweet paprika.

When ready to cook, heat the coal grill until very hot. Grill the squid for 3–4 minutes on each side, just until opaque and lightly charred. Avoid overcooking, as squid can quickly become tough.

While it grills, prepare this magic portuguese dressing with chopped onion, fresh parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season to taste, then spoon it over the hot squid just before serving.

This dish is delicious served with a crisp green salad, warm garlic bread and a chilled glass of Alvarinho wine for a fresh and authentic Portuguese-inspired meal.

01/06/2026

Do try my delicious roasted vegetable pasta recipe.

Ingredients:

4 medium tomatoes (about 450 g total), ripe and flavourful
2 medium bell peppers
1 small onion
1 large head of garlic
1 sprig of fresh basil
Spices: Italian herb mix, black pepper, salt
2 tbsp tomato paste
Olive oil (for drizzling)
150 g (about 1⅓ cups, shredded) of your favourite melting cheese, such as mozzarella
For serving: feta and basil

For the pasta:
Any pasta you like (I used penne)

Instructions:

Roast the vegetables: Cut the tomatoes, bell peppers, and onion into wedges. Place them on a baking sheet. Sprinkle with Italian herbs, black pepper, and a little salt. Drizzle with olive oil. Roast at 200°C for 40–50 minutes, until charred in spots. Allow to cool until comfortable to handle, then peel the skins off the peppers and tomatoes.

Make the sauce: Place the peeled roasted vegetables into a blender. Add the fresh basil sprig, squeeze in the roasted garlic cloves (from the head), and add 2 tbsp of tomato paste. Blend until smooth.

Cook the pasta: Boil the pasta in salted water until al dente.

Combine: Pour the blended sauce into a skillet. Sprinkle in the shredded cheese (150 g). Heat over medium heat, stirring, until the cheese melts. Add the cooked pasta and toss to coat. Taste and adjust salt and sugar if needed, about 1 tsp of salt and 1 tbsp of sugar.

Serve: Top with fresh basil and crumbled feta, and pair with crusty bread and a glass of Italian Chianti red wine.

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Viana Do Castelo

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